Effects of microbial transglutaminase added edible coatings based on heated or ultrasound-treated whey proteins in physical and chemical parameters of frozen Atlantic salmon (Salmo salar)

Bibliographic Details
Published in:Journal of Food Engineering
Main Authors: Rodriguez-Turienzo, Laura, Cobos, Angel, Diaz, Olga
Format: Article in Journal/Newspaper
Language:English
Published: Elsevier BV 2013
Subjects:
Atlantic salmon
Salmo salar
Online Access:http://dx.doi.org/10.1016/j.jfoodeng.2013.06.015
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spelling crelsevierbv:10.1016/j.jfoodeng.2013.06.015 2024-05-19T07:37:25+00:00 Effects of microbial transglutaminase added edible coatings based on heated or ultrasound-treated whey proteins in physical and chemical parameters of frozen Atlantic salmon (Salmo salar) Rodriguez-Turienzo, Laura Cobos, Angel Diaz, Olga 2013 http://dx.doi.org/10.1016/j.jfoodeng.2013.06.015 https://api.elsevier.com/content/article/PII:S0260877413003166?httpAccept=text/xml https://api.elsevier.com/content/article/PII:S0260877413003166?httpAccept=text/plain en eng Elsevier BV https://www.elsevier.com/tdm/userlicense/1.0/ Journal of Food Engineering volume 119, issue 3, page 433-438 ISSN 0260-8774 journal-article 2013 crelsevierbv https://doi.org/10.1016/j.jfoodeng.2013.06.015 2024-04-24T06:52:13Z Article in Journal/Newspaper Atlantic salmon Salmo salar ScienceDirect (Elsevier) Journal of Food Engineering 119 3 433 438
institution Open Polar
collection ScienceDirect (Elsevier)
op_collection_id crelsevierbv
language English
format Article in Journal/Newspaper
author Rodriguez-Turienzo, Laura
Cobos, Angel
Diaz, Olga
spellingShingle Rodriguez-Turienzo, Laura
Cobos, Angel
Diaz, Olga
Effects of microbial transglutaminase added edible coatings based on heated or ultrasound-treated whey proteins in physical and chemical parameters of frozen Atlantic salmon (Salmo salar)
author_facet Rodriguez-Turienzo, Laura
Cobos, Angel
Diaz, Olga
author_sort Rodriguez-Turienzo, Laura
title Effects of microbial transglutaminase added edible coatings based on heated or ultrasound-treated whey proteins in physical and chemical parameters of frozen Atlantic salmon (Salmo salar)
title_short Effects of microbial transglutaminase added edible coatings based on heated or ultrasound-treated whey proteins in physical and chemical parameters of frozen Atlantic salmon (Salmo salar)
title_full Effects of microbial transglutaminase added edible coatings based on heated or ultrasound-treated whey proteins in physical and chemical parameters of frozen Atlantic salmon (Salmo salar)
title_fullStr Effects of microbial transglutaminase added edible coatings based on heated or ultrasound-treated whey proteins in physical and chemical parameters of frozen Atlantic salmon (Salmo salar)
title_full_unstemmed Effects of microbial transglutaminase added edible coatings based on heated or ultrasound-treated whey proteins in physical and chemical parameters of frozen Atlantic salmon (Salmo salar)
title_sort effects of microbial transglutaminase added edible coatings based on heated or ultrasound-treated whey proteins in physical and chemical parameters of frozen atlantic salmon (salmo salar)
publisher Elsevier BV
publishDate 2013
url http://dx.doi.org/10.1016/j.jfoodeng.2013.06.015
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genre Atlantic salmon
Salmo salar
genre_facet Atlantic salmon
Salmo salar
op_source Journal of Food Engineering
volume 119, issue 3, page 433-438
ISSN 0260-8774
op_rights https://www.elsevier.com/tdm/userlicense/1.0/
op_doi https://doi.org/10.1016/j.jfoodeng.2013.06.015
container_title Journal of Food Engineering
container_volume 119
container_issue 3
container_start_page 433
op_container_end_page 438
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